Butter Chicken

Ingredients

• Yield: 6 servings
• 1½ cups full-fat Greek yogurt (2 individual size containers)
• 2 tablespoons lemon juice
• 1½ tablespoons ground turmeric
• 2 tablespoons ground cumin
• 1 tablespoon garam masala
• 2 pounds chicken thighs (boneless, skinless)
• ¼ pound unsalted butter (1 stick)
• 4 teaspoons neutral oil (vegetable or canola)
• 2 medium yellow onions, diced
• 4 cloves garlic, minced
• 3 tablespoons fresh ginger, grated
• 2 teaspoons ground cumin
• 1 cinnamon stick
• 1 can diced tomatoes
• 2 teaspoons chili powder
• ½ teaspoons cayenne pepper
• 2 teaspoons table salt
• ½ cup chicken stock
• 1½ cups cream
• 1½ teaspoons tomato paste

Instructions

1. Step 1: Whisk yogurt, lemon juice, turmeric, cumin and garam masala in a large bowl. Add chicken and coat well. Cover and refrigerate up to 1 day.
2. Step 2: In a large pan over medium heat, melt butter with oil until foamy. Add onions and cook until translucent. Add garlic, ginger and cumin seeds; cook until onions begin to brown. 5 to 10 minutes.
3. Step 3: Add cinnamon stick, tomatoes, chili powder cayenne pepper, and salt. Cook 5 minutes.
4. Step 4: Set the cinnamon stick aside, then puree all ingredients in a blender. Add back to the pan and return the cinamonn stick.
5. Step 5: Add chicken with marinade to the pan and cook 5 minutes. Add chicken stock. Bring to a boil, then reduce heat and simmer uncovered about 30 minutes.
6. Step 6: Pull chicken out of sauce and cut into smaller pieces. The chicken should be mostly cooked, but may not be entirely finished yet.
7. Step 7: Stir in cream and tomato paste. Simmer 10–15 minutes, until chicken is cooked through and sauce thickens.